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Mexican chicken enchiladas

Yields5 ServingsPrep Time15 minsCook Time40 minsTotal Time55 mins

We love making Mexican inspired meals at home. These chicken enchiladas are sure to delight the whole family. If you’re low on time you can buy store-bought enchilada sauce.

Mexican chicken enchiladas recipe

Enchilada sauce:
 2 tbsp extra virgin avocado oil
 2 tbsp flour
 1 tbsp chilli powder, or to taste
 ½ tsp garlic powder
 ½ tsp salt
 ½ tsp ground cumin
 ½ tsp ground coriander
 2 tbsp tomato paste
 2 cups chicken stock
Enchiladas:
 2 tbsp extra virgin avocado oil
 1 onion, diced
 3 (750g) free range fresh chicken breasts, diced
 2 garlic cloves, crushed
 1 tin black beans, rinsed & drained
 Salt and pepper
 6 large flour tortillas
 2 cups grated cheese
To serve:
 ½ cup coriander
 1 avocado scooped & sliced
 ½ cup sour cream
 ½ cup sliced jalapeños, optional
1

Enchilada sauce: add oil to a medium size saucepan over medium heat. Add flour and cook, whisking constantly for 2 minutes. Add all spices, tomato paste and chicken stock and whisk to combine. Cook for 10 minutes, or until thickened. Set aside.

2

Preheat the oven to 200°C. Grease a deep baking dish.

3

In a large frying pan or nonstick wok over medium heat add oil and onion and saute for 2 minutes. Add chicken and cook, stirring often, for 5 minutes, or until the chicken is cooked through. Add garlic, black beans, salt and pepper, and 1 cup of enchilada sauce. Mix well then set aside.

4

Pour a ¼ cup of sauce into the bottom of the prepared baking dish. Add two large spoonfuls of chicken mixture to each tortilla, top with grated cheese, roll up and place side-by-side in the baking dish. Ladle on remaining sauce, then top with remaining cheese. Bake for 15-20 minutes until golden and bubbling.

5

Serve with fresh coriander, avocado, sour cream and jalapenos (optional). Yum!

Nutrition Facts

Servings 0

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